Dill the Plant

The dill plant, Anethum graveolens          

The dill plant, is a familiar aromatic herb cultivated across the country in herb gardens. It belongs to the Apiaceae or Umbelliferae family (Celery/Carrot) Family.

The dill plant, has a slender, hollow stem and feathery leaves that grow to 30 inches (75 cm) tall. They are 4 to 8 inches (10 cm to 20 cm) long, finely divided, and have a delicate appearance. Their appearance is similar to that of fennel.

When the weather turns hot, many tiny yellow or white flowers appear on umbrellas that are 3/4 to 3 1/2 inches in diameter (1.875 cm to 8.75 cm).

Seeds are small, up to 1/5 of an inch (0.625 cm) long, and have ridged surfaces.

Herbs such as dill are commonly eaten as herbs, especially with fish and pickles. The leaves, seeds, and stems are edible.

Medicinal Use. Colicky babies respond well to dill infusions. It soothes their stomachs and calms them. The advantage of this colic remedy is that it is easy to obtain, effective, and child-safe.

Irritable Bowel Syndrome, Menstrual Cramps, and Muscle Spasms: Dill Leaf Infusion relieves cramping and muscle spasms including those in the digestive tract. This treatment relieves the symptoms of painful spasms without treating the underlying cause. Use it to give immediate relief while looking for the cause of the problem. A Dill Seed Infusion or Dill Tincture may also be used.

Stimulates Milk Flow: Dill Infusion stimulates milk flow in nursing mothers. Both mother and child benefit from its calming effects.

Halitosis: Chewing on dill leaves or seeds can temporarily cure bad breath, but chewing the seeds daily will completely resolve it. The seeds attack the root causes of the problem over time, resulting in a permanent solution.

Flatulence: Take Dill Seed Infusion before each meal to relieve abdominal flatulence. The leaves should be harvested throughout the summer until the flowers appear at the end of the season. Leaves can be collected in the late morning after dew has dried, frozen, or dried for later use. The seeds are collected as soon as the flowers are fully open, if necessary, or I allow them to fully ripen before collecting them. Brown seeds are collected and dried for storage.

Warning: Consumption of dill can cause sensitivity to the sun in some people. People sometimes have a rash after exposure to sunlight. 

Recipes.

Dill Leaf Infusion: Ingredients: 1 Tablespoon chopped dill leaves and 1 cup boiling water. Pour the boiling water over the dill leaves and cover the cup.

Let it steep until cool enough to drink, then strain out the leaves.

Dill Seed Infusion: You need 1 to 2 tablespoons dill seeds and 1 cup water. Bring the seeds and water to a boil, turn off the heat and cover the pot. Allow the infusion to steep for 15 minutes.

Cool and strain out the seeds. Take one cup before each meal for digestive issues.